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Prawns in Mild Coconut Curry

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This month has been hectic so far. My elder son Ammar,one of the twins,came down with the fever. I should have expected this,with the weather change. We were sand blasted for a couple of days. The winds scattered copious amount of sand in to the roads and to our balcony too. A sign that chilly mornings and nights will be changing into warm ones. When that and it’s opposite happens-that is,warm days turn in to chilly ones-kids fall sick. It always catches me off guard.
Now Ammar needs to cling onto one of us,hardly has an appetite and I can’t concentrate on anything else except him. That’s why my lack of absence online and I must say,I missed blogging. Missed visiting other lovely blogs. But being online suddenly seemed so exhausting and overwhelming. I’m yet to recover but got a breathing space since Ammar has recovered now.And finally got around to this post which was sitting in my drafts for sometime now.

 

On occasions like this,I like to have a simple meal. With a few ingredients thrown together and that can be made in a relatively quick time. That’s where this curry comes in.
This is one of my favorite childhood dishes. I remember my mom making this curry when the times were tough. A small amount of fish is enough to flavor the curry. Normally it would be batter-fried prawns or stir-fried. We would have fresh ones brought to our doorsteps by the fishmongers who carry it on their heads or in woven baskets tied to either side of a wooden pole carried on their shoulders. We would have rice soaked with this gravy for lunch. For dinner it’s bread dipped in the gravy and I remember wiping the plate clean of gravy with the bread.

 

I still continue to make this curry as I find it easy and flavorful. Serve it with some cooked rice and salad for a hearty lunch. Make sure you to get the prawns cleaned when you buy to save time. Sometimes I use a slice of cambodge or Goraka-a souring agent much like tamarind but soaked in the boiling curry till you get the desired intensity and discard. But if you don’t have it,adding a bit of lime juice to the curry would do.
I’ll move onto the recipe without further chitchat.

Prawns in Mild Coconut Curry

Ingredients:
1 pound prawns cleaned
1 large onion chopped
1 large tomato chopped
1 green chili chopped
few curry leaves
2 tsp ginger garlic paste
1/4 tsp kashmiri chili powder
1/2 tsp turmeric powder
1/4 tsp cumin powder
3 cups coconut milk
sea salt to taste
slice of cambodge or about 1 tsp of lime juice
2 tbsp oil

Heat oil in a pan.Add the onions and curry leaves.Stirring cook the onions till a light brown.Add ginger garlic paste and cook until the raw smell disappears.Mix in the turmeric,chili and cumin powder and roast them a minute or two.Add the chopped tomatoes and green chilies.
Cook the prawns in the same masala until half done.Sprinkle some salt.Pour in the coconut milk.Adjust seasoning.Cook till the prawns are done and the coconut milk is heated through,for about 10 minutes.
Switch off the fire and sprinkle lime juice as per your taste.

Enjoy with white rice or toasted bread.

 

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  5. Wow…. a beautiful curry ….

    I am so glad that you drop by my kitchen…I would not hv known your gorgeous space if you have not… I'll be coming back 🙂

    Reply

  7. Thank you Farwin for your well wishes, and your prawn curry looks really delicious, I must give it a try, it looks so much more delcious than a simple stir-fry than I planned earlier:-)

    Reply

  18. "Cambodge" can be found in almost all supermarkets where they sell Indian stuff.Be sure to take it out when the sourness suits you.The more you keep it,the more sour the curry will become.We use this same souring agent in our fish curries too.Let me know how it turns out.

    Reply

  19. Nice to see you back in action Farwin… Glad to hear Ammar is feeling better.. We make almost same prawn curry in Kerala 🙂 Nice snaps dear :)Love the way you present it !!!

    Reply

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